Starters
- Cauliflower soup w/ blue cheese, & croutons 65
- Roast carrot & cumin salad w/ sesame seeds, beetroot & yoghurt dill dressing 65
- Pickled beetroot salad w/ soft boiled egg & mustard dressing 65
- Crispy pork trotter crubeens w/ pickled radishes and mustard 65
- Watermelon, feta, black pepper & mint salad 70
- Heirloom tomato salad w/ basil pesto, croutons & goats feta 70
- Crispy Sweetbreads w/ lemon, watercress, & sauce gribiche 70
- Locally cured parma style ham & fresh figs w/ basil, & port jelly 85
- Vietnamese beef broth w/ sprouts, chilli, & mint 95
- Crisp asparagus & parmesan rolls 95
- Seared chilli squid w/ aubergine puree, roast peppers pesto and olives 95
- Asian seared tuna salad w/ basil, mint, & sundried tomato dressing 95
Mains
- Roast aubergine stack w/ basil tomato ragout, chard, & goats feta 130
- Roast Polenta w/ courgettes, artichokes, & pecorino shavings 130
- Roast marinated chicken breast w/ sweet corn fritters, long stem broccoli, & coronation sauce 145
- Vietnamese grilled chicken legs w/ asian greens, peanuts and crying tiger dressing. 150
- Grilled flat iron steak w/ japanese pickled mushroom & watercress salad, tahini dressing, & thick cut chips 160
- Seared rainbow trout w/ roast cauliflower, nicola potatoes, & tomato bacon vinaigrette 170
- South Indian yellowtail curry w/ aubergine, papadum, sambals, & rice 170
- Chinese 5 spice hoisin pork belly w/ puk choi, sweet potato purée & mung bean sprouts 170
- Coconut beef rendang curry w/ flatbread, atcha salad, mango salsa & yoghurt dressing 185
- Cape black bream w/ basil crushed potatoes, long stem broccoli and sauce vierge 195
- Seared yellowfin tuna, w/ japanese pickled aubergine, green beans and sesame seeds 195
- Moroccan rolled beef flank w/ spinach, ricotta & spinach stuffing, roast vegetables and couscous 195
- Grilled kudu loin w/ green bean & rocket salad, chimichurri, & thick cut chips 220